Simple Korean Fried Chicken - Korpino Feed Korpino Recipes (2024)

FAQs

What makes Korean fried chicken different from fried chicken? ›

Two things set Korean fried chicken apart from American fried chicken: the double-frying process and the sauce. The chicken is usually seasoned with spices, sugar and salt, prior to and after being fried.

The chicken itself is often marinated in a mixture of buttermilk, spices, and sometimes even fruit juice to add flavor and tenderize the meat. This step ensures that every bite is bursting with juicy, flavorful chicken. Of course, you can't talk about Korean fried chicken without mentioning the side dishes.

The white, square, crunchy food commonly served as a side with Korean fried chicken is called "pickled radish" or "danmuji" in Korean. It's a type of yellow pickled radish that's slightly sweet and tangy, providing a contrast to the savory and spicy flavors of the fried chicken.

The Korean fried chicken is super crispy because potato starch is added to its batter and the chicken is fried twice. This second frying also cooks off the excess water in the chicken from the first frying. Korean fried chicken is known to stay extra crispy for a long time, even with a glazed surface.

One thing to note is that many Korean fried chicken recipes call for the use of cornstarch or potato starch as a coating. While this can make the chicken crispier, it also adds extra carbs and calories. However, there are healthier alternatives such as using almond flour or coconut flour instead.

It was not until the 1970s when cooking oil was widely available that the modern fried chicken started appearing in Korea. The first modern Korean fried chicken franchise, Lims Chicken, was established in 1977 in the basem*nt of Shinsegae Department Store, Chungmu-ro, Seoul, by Yu Seok-ho.

One thing that sets Korean fried chicken apart from its competitors is that it's usually less greasy and heavy than other varieties. It is because it's typically cooked without skin, making it a healthier option for those watching their waistlines.

What Makes Korean Fried Chicken So Good?! There are so many reasons and one of them is the sauce! Made from Korean pantry staples like gochujang, it really takes the chicken over the top! It's spicy, sweet, garlicky, and a little smoky.

Unlike traditional American fried chicken, Korean fried chicken is double-fried to make it even crunchier.

BBQ Chicken

Of course, if you don't know this brand, you'll say it's barbecue. In Korea, the word BBQ is more commonly referred to as this brand name than barbecue. Started in a small village in the countryside in 1995, this brand is the number one fried chicken brand in Korea as of 2022.

Why is Korean fried chicken pink? ›

Temperature is the real indicator of a fully-cooked chicken. As long as all parts of the chicken have reached a minimum internal temperature of 165°, it is safe to eat. Color does not indicate done-ness. Hemoglobin in the muscles can likewise react with air during cooking to give the meat a pinkish color.

It is normally served with Greasy food like Korean fried chicken. In fact if you order a takeaway of fried food in South Korea then this will almost certainly be served along with it. It has a sweet and sour flavour and makes your mouth feel fresh after you have eaten fried food.

Whisk ketchup, green onion, garlic, lemon juice, honey, chile-garlic sauce, red pepper flakes, and black pepper together in a saucepan over medium-high heat; add enough water to reach desired sauce consistency.

Another classic Korean side dish, pickled radish (chicken-mu or danmuji), brings a sweet and vinegary balance to your rich and flavourful fried chicken. The bright yellow radish cubes provide an excellent palate cleanser and refreshing crunch between bites.